Split Pea Soup

Split Pea Soup

Serves: 4 adults

4 slices bacon

1 large onion, chopped

3 carrots, peeled and chopped

2 garlic cloves, minced

5 cups chicken broth

2 cups split peas

1 bay leaf

1 teaspoon chopped fresh rosemary

Saute bacon in a pot until browned, then add onion and saute until translucent.  Add carrots and garlic and saute for 3 minutes.  Add chicken broth, split peas, bay leaf and rosemary (make sure the peas are covered with broth).  Bring to a boil then turn the heat down and simmer covered until the peas are tender, about one hour.  Add salt and pepper to taste.

Radish Leaf Soup

Don't throw out those radish leaves, make this fantastic soup instead!  From epicurious.com

Radish Leaf Soup

1 tablespoon butter
1 large chopped onion
Leaves from 10-15 radishes, washed
5 medium potatoes (about 1.5 pounds), peeled and chopped into 1 inch pieces
3 cups of water or broth
2/3 cup milk

Melt butter in saucepan then add onions and saute until translucent.   Add radish leaves and saute until wilted.  Add potatoes and water.  Bring to a boil, then turn heat down and simmer until potatoes are tender, about 20 minutes.  Use an immersion blender to puree the soup.  Alternatively a blender can be used.  Season soup with salt and pepper to taste.  Garnish with a splash of cream (optional).

Radish Hors d'oeuvres

I don't often make hors d'oeuvres, but I had about 15 radishes and I didn't know what else to do with them, so I made some snacks for the Steeler's game.

Chive Cream Cheese Stuffed Radishes

10-15 radishes

1 teaspoon chopped chives

3 tablespoons cream cheese

splash of milk

Chop off the ends of the radishes so they can stand up.  Reserve the greens for radish green soup (recipe in next post).  Use a melon baller or a small knife to core the radishes.  Reserve the cores for radish deviled eggs (for recipe see below).  Mix the chives, cream cheese and milk together so you get a frosting-like texture.  Use a pastry bag or a plastic baggie with the corner cut to deliver the cream cheese to the cored radishes.

Radish Deviled Eggs

8 hard boiled eggs
2 tablespoons mayonnaise
1 teaspoon dijon mustard
2 tablespoons diced radish
2 teaspoons diced chives
Salt and pepper to taste

Remove shell from eggs and cut in half.  Remove yolks and put in a bowl and mix with mayonnaise, mustard, radishes, chives, salt and pepper.  Spoon out mixture into hard boiled egg whites.

Ratatouille!

Ratatouille 

A simple (and very yummy) vegetable stew.  I used tomatoes and summer squash that I had frozen earlier this summer.  It was fantastic!  Serves: 4 adults

• 3 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 medium eggplants, unpeeled, cut into 1-inch cubes
• 3 garlic cloves, minced
• 2 summer squash or zucchini, cut into 1-inch pieces
• 2 bell peppers (any color), cut into 1-inch pieces
• 4-6 tomatoes (fresh, canned or frozen), coarsely chopped (about 6 cups)
• 1/2 tablespoon thyme
• 1 fresh rosemary sprig
• 1 bay leaf
• 1/3 cup minced fresh basil

Heat oil in heavy large pot over medium heat. Add onions and saute until tender. Add eggplants and garlic and saute 5 minutes. Add summer squash and bell peppers and saute for an additional 5 minutes. Stir in tomatoes, thyme, rosemary and bay leaf. Bring to a boil then reduce heat. Cover and cook until vegetables are tender, stirring occasionally, about 40 minutes. Stir in basil. Season with salt and pepper to taste. 

Chicken of the Woods Pasta

The mushroom man at the Strip District Firehouse farmer's market had "chicken of the woods" wild mushrooms.  I couldn't pass up the opportunity to try a new local food, so I bought a pound.  I sauteed the chicken of the woods mushrooms with cooked butternut squash and crimini mushrooms in olive oil and butter.  I served this mix over homemade pasta with fresh parsley.  The chicken of the woods mushroom tastes a lot like like chicken.  Unfortunately it tasted a little bit like dried out chicken breast, so if I buy it again I'll have to look up how to make it less dry.  If you're looking for a healthy alternative to chicken, don't hesitate the try the "chicken of the woods" mushroom!  

Garlic Lentil Soup

Garlic Lentil Soup

4 cloves of garlic, chopped
4 cups water
1 cup french lentils
1 tablespoon extra virgin olive oil
1/2 tablespoon dried thyme
1 tablespoon fresh parsley (use less if dried)

Add water, garlic, lentils, and oil to a stockpot.  Bring to a boil and simmer until lentils are tender, about 30 minutes.  Use an immersion blender to blend the soup.  Then stir in thyme and parsley.  Add salt and pepper to taste.

Cauliflower and Garbanzo Bean Curry

Cauliflower and Garbanzo Bean Curry

2 tablespoons vegetable oil
2 medium onions, chopped
2 cloves garlic
1 teaspoon mild curry powder
2 teaspoon hot curry powder
1 teaspoon garam masala (optional: otherwise add more curry powder)
1 1/2 cups of dried garbanzo beans (soak in water overnight, the next day cover in water, bring to a boil and simmer for 1 hour) or use 2 cans of garbanzo beans
5-6 cups of cauliflower florets
1 can of coconut milk (for healthier option use light coconut milk or a cup of yogurt)
2 tomatoes, diced
1 jalepeno, seeded and diced (optional)
1/2 cup of fresh chopped parsley or cilantro

Saute onion in oil until tender and translucent.  Add garlic and curry powder and stir for another 2 minutes.  Add beans, cauliflower, coconut milk, tomatoes and jalepenos.  Cook until cauliflower is tender, about 15 minutes.  Stir in parsley and season with salt and pepper to taste.  Serve over basmati rice.

Bean Chili with Squash and Kale

I harvested the heirloom beans I grew this year from Seed Saver's Exchange (Brockton and Good Mother Stallard Beans).  The unique coloring on them was fantastic, and I was very excited to cook with them.  Unfortunately I didn't have too many, so I combined them with red kidney beans and black turtle beans to make chili.  It was one of the best chili recipes I've ever had!  Here it is:

Bean Chili with Squash and Kale

• 2 tablespoons oil
• 1 large or 2 medium onions
• 2 cloves of minced garlics
• 1 butternut squash, peeled, seeded and cubed
• 2 tablespoons of chili powder
• 2 teaspoons of cumin
• 1/2 teaspoon salt
• 2 1/2 cups dried beans (The day before soak 2 1/2 cups of dried beans in water overnight.  The next day cook the beans for about 1 hour, or until tender.)
• 2-3 cups of chicken (or vegetable) broth
• 1 small bunch (5 leaves) kale, cut into small pieces

Heat oil in large pot.   Saute onions until tender and golden, then add garlic and saute for a few more minutes.  Add squash and spices, stir for a few minutes.  Then add beans and broth and bring to a boil, then turn the heat down and simmer until the squash is tender, about 20 minutes.  Then add kale and cook for another 5 minutes.  Ladle into bowls and garnish with cheddar cheese (optional).

Refreshing Fresh Salsa

Here's a great, easy recipe for when you're swimming in tomatoes in the beginning of fall.  It makes a tasty and healthy snack!

Refreshing Fresh Salsa

3-5 tomatoes diced

1/2 purple onion diced

1 tablespoon fresh chopped parsley or cilantro

1 jalepeno pepper seeded and diced

Squirt of lemon or lime juice

Sprinkle of salt

Mix together and serve with tortilla chips.

Orange for October

Sorry I haven't posted lately!  I have a big exam coming up in two days (yikes)!  My husband and I have been trying lots of new recipes, so towards the end of the week be on the look out for some new posts.  I've noticed a common theme in my food this month, lots of orange and white.  Orange is everywhere for Halloween, but also in the foods of the season: squash, pumpkins, beans and carrots.  Lots of white too; cauliflower, potatoes, onions, and leeks.  I promise some orange and white recipes towards the end of the week!